The nutrition of manChittenden, R. H. (Russell Henry)
Science
The nutrition of man
Chittenden, R. H. (Russell Henry)
Nutrition
The great bulk of the digested food material is absorbed from the small
intestine, and there are two pathways open through which the absorbed
material can gain access to the blood. The one path leads directly to
the liver, and substances taking this course are exposed to the action
of this organ, before they enter into the general circulation. The
other path is through the lacteal or lymphatic system, and constitutes
a roundabout way for substances to enter the blood stream, since
they must first pass through the thoracic duct before entering the
main circulation. As a general truth, it may be stated that fats are
absorbed through the latter channel, while carbohydrates and proteids
follow the first path. The innumerable blood capillaries in the villi
of the intestine take up the products resulting from the digestion
of proteids and carbohydrates, through which they are passed into
the portal vein, and thereby distributed throughout the liver. This
means that both carbohydrates and proteids--or their decomposition
products--are exposed to a variety of possible changes in this large
glandular organ, before they can enter into the tissues of the body.
As we have seen, practically all carbohydrate food is converted into
a monosaccharide, principally dextrose, in the alimentary tract; and
it is in this form of a simple sugar that the carbohydrate passes into
the blood. This might easily mean a pound of sugar absorbed during
the twenty-four hours, and would obviously give to the blood a high
degree of concentration, unless the excess was quickly disposed of.
Sugar is very diffusible, and if it accumulates to any extent in the
blood it is quickly gotten rid of by excretion through the kidneys.
This, however, is wasteful, physiologically and otherwise, and does not
ordinarily occur except in diseased conditions. Further, physiologists
have learned that a certain small, but definite, amount of sugar in the
blood is a necessary requirement in nutrition, and it is the function
of the liver to maintain the proper carbohydrate level.
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